Blueberry and orange brioche pudding

Ingredients

For the brioche bread

• 500g flour gluten free
• 5g xanthan gum
• 10g dry yeast
• 1tsp salt
• 30g sugar
• 6 eggs
• 240g butter

For the cream mix

•    75g blueberries
•    2 egg yolks
•    2 whole eggs
•    40g sugar
•    300ml cream
•    Zest of 2 oranges

Method

For the brioche bread

1. In a bowl mix the flour, yeast, salt and sugar followed by the eggs.
2. Whisk for 10 mins, cover the bowl and leave it to rest in a warm place until the dough has doubled the size.
3. Knock the dough and place it in the prepared tins.
4. Leave it to prove in a warm place until it rises.  
5. Meanwhile preheat the oven at 190°c and bake for approximately 30 mins.

For the cream mix

1. Beat the egg yolks , whole eggs and sugar together until creamy.
2. Add the cream, milk and the orange zest.  
3. Slowly pour the mix over the brioche bread.
4. Bake at a temperature of 160°c for approximately 30 mins.